205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION):
During peak times, staff are storing large amounts of perishable foods (cooked meat, bean sprouts, cooked eggs, etc.) at room temperature. The food is not being used within 2 hours, which means bacteria has grown on it, which will make customers ill.
Corrective Action(s):
Immediately place all food items in a working cooler. Only take out enough food to use in 2 hours, any food left over MUST be thrown out. Retrain staff on this practice. At time of the inspection, the foods were placed in a working cooler.
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION):
The hand sink in the kitchen (by the soup pots) had equipment in the sink basin. the hand sink was blocked from use, and staff are not able or encouraged to wash their hands.
Corrective Action(s):
Immediately remove the items from the sink basin so staff can wash their hands. Ensure the sink basin is accessible for use at all times. During the inspection, staff removed the items from the sink.
Violation Score: 5
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